Chiffon Sponge

Chiffon Sponge

📖 https://www.kingarthurbaking.com/recipes/chiffon-cake-recipe total time: 1 hour 20 minutes

🥘 Ingredients

  • all-purpose flour
    240 g
  • almond extract
    1/2 tsp
  • baking powder
    2.5 tsp
  • cream of tartar
    1/2 tsp
  • egg
    7 large
  • granulated sugar
    298 g
  • salt
    3/4 tsp
  • vanilla
    2 tsp
  • vegetable oil
    99 g
  • whole milk
    170 g

🍳 Cookware

  • 10" tube or angel food cake pan
  • large mixing bowl
  • medium bowl
  • stand mixer
  • thin-bladed flexible spatula
  1. 1
    Preheat the oven to 325°F with a rack in the bottom third. Have on hand an ungreased 10" tube or angel food cake pan .
  2. 2
    In a large mixing bowl , beat the egg whites with the cream of tartar until foamy. Gradually add 1/2 cup (99g) of the granulated sugar and continue beating until stiff and glossy. Set aside.
    egg: 7 large, cream of tartar: 1/2 tsp, granulated sugar: 298 g
  3. 3
    In a medium bowl , whisk together the remaining 1 cup (198g) sugar with the all-purpose flour , baking powder , and salt .
    all-purpose flour: 240 g, baking powder: 2.5 tsp, salt: 3/4 tsp
  4. 4
    In a large mixing bowl or bowl of your stand mixer , use the whisk attachment to beat the vegetable oil , reserved egg yolks, and vanilla and almond extract until pale yellow. Add the dry ingredients in thirds, alternating with the whole milk , beating at medium speed for 2 to ⏱️ 4 minutes .
    vegetable oil: 99 g, vanilla: 2 tsp, almond extract: 1/2 tsp, whole milk: 170 g
  5. 5
    Gently fold in the whipped egg whites with a whisk or spatula just until the batter is uniform. Scrape the bottom of the bowl to ensure the batter is evenly mixed.
  6. 6
    Pour the batter into the prepared pan. Bake for ⏱️ 50 minutes without opening the oven; the cake will rise high above the pan then settle back almost even as it continues to bake.
  7. 7
    Increase the oven temperature to 350°F and bake for ⏱️ 10 minutes more, until a gentle touch on the center of the cake leaves no indent; if you listen carefully, the cake should make a crackling sound.
  8. 8
    Remove from the oven and invert the tube pan over the neck of a wine bottle for ⏱️ 30 minutes . After 30 minutes, use a thin-bladed flexible spatula to free the cake from the sides and tube of the pan. Turn the cake out onto a serving plate to finish cooling completely.
  9. 9
    Note: if using a 12 x 8.5 sheet pan, bake for 20 to ⏱️ 30 minutes at 360°F.